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Shintaro Awa takes over from Bernard Pacaud at L'Ambroisie
Japanese chef Shintaro Awa, trained in the temples of French gastronomy, embarks on a new era for L'Ambroisie, an institution on Paris's Place des Vosges.
Gault&Millau, le magazine: issue 7 on newsstands
Issue 7 of Gault&Millau hits newsstands this Thursday, November 21. Immerse yourself in the world of gastronomy, with never-before-seen trends, captivating interviews with chefs and gourmet addresses that are a must-discover.
Ritz pastry chef François Perret to leave Place Vendôme after summer
It was in a joint press release and on the chef's Instagram account that the big announcement was made: François Perret will be leaving the Ritz at the end of August 2025.
Qatar Airways and Yannick Alléno: a gastronomic alliance at the summit
Qatar Airways has teamed up with Yannick Alléno for an exceptional collaboration. Together, they are redefining the culinary experience for First and Business Class passengers, both in the air and in the VIP lounges.
Pierre Hermé revisits the flan of his childhood in an Infiniment Chocolat version
Pierre Hermé presents a chocolate version of his childhood flan. A personal interpretation, to be discovered now in his Infiniment Chocolat boutique in Paris.
Pantagruel moves out, Panurge moves in
Jason Gouzy begins a new phase in his culinary career by moving his restaurant Pantagruel to a larger space and inaugurating a new address, Panurge. Here's all the info.
Florent Pietravalle takes up summer residence at Mandarin Oriental Lutetia
Parisians take note: for one month, Florent Pietravalle will be in residence at the Mandarin Oriental Lutetia. A unique opportunity to discover the chef's cuisine, without leaving the capital.
World Butchery Cup 2025: total victory for France
Organized for the first time in France, the Coupe du Monde de la Boucherie was held in Paris on March 30 and 31, 2025. France triumphed in all categories.
Scène des Chefs Valrhona 2025: A plunge into the heart of haute pâtisserie
La Scène des Chefs Valrhona reopens its doors for a new 2025 edition. Discover the first part of this chocolate-filled program.
Marc Veyrat boards the Train Bleu for an exceptional dinner
On April 2, 2025, Le Train Bleu welcomes Marc Veyrat for an unprecedented gastronomic stopover alongside Michel Rostang and Samir Balia. A culinary journey from Paris to the summits of Savoy.
